1. Chop tenderloin and dried shrimps, put them into a container, add eggs, cooking wine 10g, refined salt 1g, monosodium glutamate 1g, lard 15g, wet starch 20g, onion and ginger juice, mix well, and apply them to the container one by one.

2. Add oil to the pot and heat it to 60%. Add the mushroom cake and fry thoroughly.

3. Leave 30 grams of oil in the wok, add the mushroom cake, cook the wine, and sprinkle with winter bamboo shoots.

4. Add chicken soup, cooking wine, salt, sugar and lard, simmer until the juice is thick, add monosodium glutamate, thicken wet starch and pour sesame oil.